Shredded Brussels Sprouts With Apples and Mustard Seeds

Shredded Brussels Sprouts With Apples and Mustard SeedsRecipe

Serves: 4


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1/2 cup raw pecans
16 ounces Brussels sprouts
2 tablespoons cider vinegar
1 tablespoon plus 1 tsp. honey
1 tablespoon brown mustard seeds
1 small shallot, minced
3/4 teaspoon fine sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 sweet-tart red apple, such as Braeburn or Pink Lady, cored and diced


Prep: 20 Minutes
Cook: 20 Minutes

1. Preheat oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes, then coarsely chop.

2. Thinly slice Brussels sprouts crosswise into 1/4-inch rounds. Remove any woody stems that remain and, using your fingers, break up Brussels sprouts into thin ribbons.

3. Make dressing: Whisk cider vinegar, honey, mustard seeds, shallot, salt and pepper to taste.

4. In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts; sauté, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine, for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.

Created date

December 2014

Nutritional Information

Calories 231
Fat 14 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 27 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 451 mg
Calcium 80 mg